Description
Ina Garten’s onion & fennel soup gratin blends French culinary elegance with hearty comfort. Winter warmth fills each spoonful, inviting diners to savor rich caramelized flavors and golden cheese-crusted perfection.
Ingredients
Scale
- 3 lb (1.36 kg) Spanish onions, halved and sliced ¼ inch thick
- 2 lb (907 g) fennel, tops and cores removed, sliced ¼ inch thick
- 8 cups (1.9 liters) canned beef broth
- 1½ cups (355 ml) dry white wine, such as Sauvignon Blanc
- ½ cup (118 ml) dry sherry
- ½ cup (118 ml) Cognac or brandy
- 4 tbsps (59 ml) unsalted butter
- ¼ cup (59 ml) olive oil
- 3 bay leaves
- 1 tbsp kosher salt
- 1½ tsps freshly ground black pepper
- 1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted
- 4 to 6 oz (113 to 170 g) Gruyère cheese, grated
Instructions
- Caramelize Base: Gently sauté diced onions and sliced fennel in butter and olive oil over medium heat. Allow vegetables to slowly develop a rich, golden-brown color through 30-40 minutes of careful stirring, ensuring even caramelization without burning.
- Deglaze and Concentrate: Pour sherry and Cognac into the pot, scraping up flavorful brown bits from the bottom. Let alcohol reduce and intensify the soup’s depth for approximately 5 minutes, creating a complex aromatic foundation.
- Build Liquid Layers: Add white wine and beef broth, incorporating bay leaves, kosher salt, and black pepper. Bring to a robust boil, then simmer uncovered for 20 minutes to meld flavors and develop a rich, harmonious profile.
- Prepare Gratinée: Position oven rack near broiler and preheat to high. Remove bay leaves and season soup to taste. Ladle hot soup into heat-resistant bowls, ensuring even distribution.
- Final Transformation: Crown each bowl with a toasted bread slice, generously blanket with grated Gruyère cheese. Broil for 3-5 minutes until cheese melts completely, achieving a golden, bubbly, and slightly crisp surface.
- Serving: Present immediately while piping hot, allowing diners to experience the deep, multilayered flavors of this classic French culinary creation.
Notes
- Master Caramelization Technique: Slow and gentle sautéing of onions and fennel for 30-40 minutes creates deep, sweet flavor complexity – critical for authentic French soup profile.
- Strategic Alcohol Reduction: Sherry and Cognac aren’t just for boozy notes; they concentrate flavors and create rich, sophisticated base by scraping delicious browned bits from pot.
- Cheese Broiling Precision: Position oven rack exactly 5 inches from broiler and watch carefully during 3-5 minute cheese melting process to achieve perfect golden, bubbly crust without burning.
- Temperature and Timing Balance: Remove bay leaves before final seasoning and serve immediately after broiling to preserve the soup’s intense multilayered flavor and optimal temperature.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg